Makeover Spinach Gratin – Skinnytaste

November 19, 2021 steven

This easy makeover Spinach Gratin is creamy and decadent, with a hint of nutmeg baked in the oven topped with melted Gruyere cheese for a must at your Holiday table!

Makeover Spinach Gratin

I bring this dish to my mom’s every year for Thanksgiving because everyone loves it! Much lighter than a traditional gratin and so easy to make! This is a must for the holidays but if you want to make this for a smaller gathering, you can easily make half of the recipe. More gratin recipes I love Brussels sprouts gratin, Spiralized Turnip and Potato Au Gratin with Turkey or the classic Scalloped Potatoes Au Gratin.

Spinach with cream sauce and cheese

If you don’t know what a gratin is, it’s basically creamed spinach topped with cheese and baked in the oven.

Variations

I used Gruyere here but Swiss or Mozzarella would work.
You can also skip the melted cheese on top and serve it as a simple creamed spinach instead.
Make this gluten-free using an all purpose gluten-free flour mix, such as Cup4cup.

How To Make Spinach Gratin

Spinach Gratin

More Vegetable Side Dishes:

Makeover Spinach Gratin

111 Cals
7.7 Protein
9.2 Carbs
5.5 Fats

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Creamy spinach with a hint of nutmeg is baked in the oven topped with melted cheese for a decadent Holiday side dish.

3 tbsp whipped butter, I used Land O Lakes
1 cup finely chopped onion
1/4 cup flour, use Gluten free AP flour for GF
1/4 tsp fresh grated nutmeg
3 cups 2% milk
3 lbs frozen chopped spinach, defrosted, I used 3 16-oz packages
3/4 cup freshly grated Parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup shredded Swiss or Gruyere cheese

Preheat the oven to 425F°.
In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 – 12 minutes.
Add the flour and nutmeg; cook 2 more minutes, stirring occasionally.
Add the milk and cook until thickened, about 5 – 7 minutes.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.
Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Serving: 1/2 cup, Calories: 111kcal, Carbohydrates: 9.2g, Protein: 7.7g, Fat: 5.5g, Saturated Fat: 2.5g, Cholesterol: 17.5mg, Sodium: 287mg, Fiber: 2g, Sugar: 2.6g